Customer Reviews

Culinary Mexico: Authentic Recipes and Traditions

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Good new book. I judge all Mexican cookbooks on their recipe for carnitas. Hoyer has a good one.

Having grown up in Texas and near Texas in Louisiana I started on Mexican food early. Then it came as a big surprise when I first went to Mexico and found that they didn't eat the Tex-Mex style of foods upon which I had grown up. Instead, they eat a lot of things that I had never considered as part of Mexican food, things like fish, and shrimp. They even have some vegetables other than rice and beans.

This book is subtitled 'Authentic Recipe and Traditions.' In it you will NOT find the usual tacos, enchiladas and the like. But you will find a few things that are beginning to make it onto American menus, things like carnitas (his recipe includes adding a can of cola to the broth), asado (which you can do with goat, port, or lamb), and queso fundido.

For some guests coming over this weekend though, there is only one choice: Queso Relleno. Relleno, he says means stuffed. And in this dish he turns the usual Chili Relleno inside out and makes it baked cheese stuffed with spiced meat. I've just got to try it.

But enough writing. It's gotten to be evening time and I can't wait any longer. I'm off to my favorite Mexican restaurant.

This is a very nice book but it covers a lot of ground that is already well-documented. Thsi probably would be good introduction to Mexican food but if you're already cooking, it's a bit redundant and there's no unique perspective.